Cranberry Glazed Chili Chicken Wings

This recipe for Cranberry Glazed Chili Chicken Wings has only three main ingredients! These oven-broiled wings are sweet and sticky with a little heat from chili sauce. Fun finger food for holiday parties!

❤️ Why you'll love this recipe

• These Cranberry Glazed Chili Chicken Wings are decked out in holiday colours. They’re sweet with a bit of a kick–just the way I like chicken wings. Best of all, they’re easy to whip up at the last minute.
• This gorgeous ruby-red cranberry glaze has only three ingredients:  fresh cranberries, Thai sweet chili sauce and green onions (scallions).
• Broil the wings while you simmer the sauce, strain it to remove the cranberry pulp, reduce the sauce to a glaze, brush on the wings and broil for a few more minutes. That’s it!
• Easy, homemade, and a festive colour as well!

Party time means appy time, and these Cranberry Glazed Chili Chicken Wings should be on the menu for your next holiday gathering.

🛒 Ingredients

You'll find a complete list of ingredients in the recipe card below. Here are a few helpful notes.

• chicken wings, split into wingettes and drumettes
• cranberries fresh (or frozen and thawed)
• sweet chili sauce
• green onions (scallions) sliced. You'll use half in the glaze and half to garnish the wings once they're cooked.

🔪How to make the best Cranberry Chicken Wings

Preheat the broiler. Toss the split chicken wings in oil and sprinkle with salt and pepper.

Broil about 4 inches from the element for about 10 - 12 minutes, or until the wings are crispy and beginning to brown. Remove from the oven and flip the wings over. Broil the other side for about 8 minutes.

While the chicken wings are broiling, put the cranberries (fresh or frozen) into a food processor and pulse until finely chopped.

In a large skillet, combine the chopped cranberries, chili sauce, water and half of the onions. Bring just to the boiling point, then reduce the heat and simmer until the sauce has thickened. If you boil cranberries too long, they will become bitter.

Remove from the heat and strain the sauce through a sieve into a medium bowl, pressing to release as much liquid as possible.

Return the liquid to the skillet and simmer until the sauce has reduced and become a thick and shiny glaze.

Toss the wings in the glaze. Return to a baking sheet and broil once again, for 3 - 5 minutes, watching carefully to avoid burning.

Garnish with the remaining chopped scallions and serve hot with lots of napkins!

🍳 Equipment

👍🏼 Time-Saving Tip

Prepare the cranberry glaze in advance. Chill or freeze, then all you'll have to do is broil the wings. Consider doubling the glaze recipe and freezing half for another meal.

🥶 Storage and Freezing Instructions

Refrigerate leftover cranberry chicken wings promptly. Reheat them at 350°F. for 15 to 20 minutes until heated through.

These wings freeze well! Make-ahead for an appetizer night or a quick dinner. Store them in an airtight container with a sheet of parchment paper between layers. They'll last for up to 3 months or more.

🗒 More chicken recipes

📖 Recipe Card

Cranberry Glazed Chili Chicken Wings

Simmer sweet chili sauce, tart cranberries and mellow onions to make these Cranberry Glazed Chili Chicken Wings for your next party.

Print Pin Rate

Course: Appetizer

Cuisine: Canadian, American, Tex-Mex

Diet: Gluten Free

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 24 pieces

Calories: 55kcal

Author: Elaine

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 lbs chicken wings split
• ▢ 1 tablespoon oil
• ▢ salt and pepper
• ▢ 8 oz cranberries, fresh (or frozen and thawed)
• ▢ ½ cup sweet chili sauce
• ▢ ½ cups water
• ▢ 4 green onions (scallions) chopped

Instructions

• Preheat the broiler. Toss the split chicken wings in oil and sprinkle with salt and pepper.
• Broil about 4 inches from the heat until crispy and brown (about 10 -12 min.) Remove from oven and flip the wings over. Broil the other side for about 8 min.
• While wings are broiling, put the cranberries into a food processor and pulse until finely chopped.
• In a large skillet, combine the cranberries, chili sauce, water and 2 of the scallions. Bring to a boil, then reduce the heat and simmer until the sauce has thickened.
• Remove from heat and strain the sauce through a sieve into a medium bowl, pressing to release as much liquid as possible. Return the liquid to the skillet and simmer until the sauce has reduced and become a thick and shiny glaze.
• Toss the wings in the glaze. Return to a baking sheet and broil once again, for 3 - 5 minutes, watching carefully to avoid burning.
• Garnish with the remaining chopped scallions and serve hot.

Notes

When preparing the cranberries for the glaze, bring them just to the boiling point, then reduce the heat and simmer until the sauce has thickened. If you boil cranberries too long, they will become bitter.

Nutrition

Calories: 55kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 45mg | Vitamin A: 55IU | Vitamin C: 1.8mg | Calcium: 5mg | Iron: 0.3mg

Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

This post has been updated with extra information to make it more helpful.

This post was inspired by Food Network's Cranberry Glazed Sticky Chicken Wings.